Roast Buttermilk Chicken

Heading - Roast Buttermilk Chicken

Serves 4

1hr 30 mins to cook

Complexity - Intermediate

Recipe Serves, timing & complexity - Roast Buttermilk Chicken

<h4>Ingredients</h4>2 leeks3 garlic cloves, peeled, cut in half1 x free range chicken¼ cup olive oilPinch sea salt flakesSplash white wine1 L Pepe Saya Buttermilk2 bay leaves2 sprigs thyme1.5 kg roasting potatoes250g Brussels sprouts, trimmed, halved

<h4>Method</h4>Pre-heat oven to 220C.Trim the green from the leeks and give them a very good wash. Cut in half lengthways and place in a large, heavy-based baking tray.Place the garlic in the cavity of the chicken and rub the outside of the chicken with olive oil and salt. Truss the chicken with kitchen string to form an even shape so it cooks evenly.Place the chicken, breast side up, on the leeks and drizzle with wine. On the stovetop, over a medium-high heat, bring the buttermilk to the boil, add the thyme and bay leaves and pour over and around the chicken.Place the tray in the oven with the legs towards the back and roast for 15 minutes. If the buttermilk curds are browning too quickly, cover with foil.Meanwhile, for potatoes, peel and halve potatoes lengthways. Place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through the potato. Continue with remaining potatoes.After 15 minutes, drop the temperature to 180C, add the potatoes and sprouts, spooning over those lovely pan juices, and bake for a further 30 to 40 minutes or until nearly cooked through.Turn the oven off and with the door ajar, leave the chicken in the cooling oven for an additional 15 minutes before carving.